Ah, for a slice of my mother's rhubarb custard pie. :)

Finally someone else said my obsession - lime. Adore it. It's almost like cat nip for me :o

Definitely rhubarb - particularly Yorkshire forced rhubarb, which is odd and delicious. Works well with fatty meats and oily fish, as well as in the classics (e.g. rhubarb crumble). I also drink quite a lot of apple & rhubarb juice.

I approached a very talented chocolatier/cake maker team to make my 40th Birthday cake. I was able to pretty much choose anything I wanted. Since one of the chefs was from the Philippines I requested a chocolate and calamansi cake. I couldn't have made a better choice, it was sublime.

So many wonderful citrus and still plenty I have yet to try.

Lime
Calamansi
Sudachi

What I wouldn't do for some hyuganatsu right now 日向夏. Not 'limey' in the way the three previous fruit are, but so sweet and refreshing and the pith itself is really pleasant tasting.

Ponzu is another favourite tart food and I still don't know if I prefer it made with Sudachi or Yuzu and there are other wonderful kinds too. Again, plenty I have yet to try.

And honourable mention must go to umeboshi - ume are usually translated as plums but they are more like apricots. They are often "pickled" with red perilla leaves but there is a wide variety of ways to preserve them (doubt I will live long enough to try them all). Sour dried umeboshi has to be one of my very favourite sour/tart foods - suppai! (Japanese word to describe food sour enough to narrow your eyes and make your mouth resemble a butt hole)

All this talk of rhubarb is making me crave Aperol... Drool...

I could drink a kalamansi juice once a day, if I was still living in Jakarta. But that's rather sweet for this thread, no?

Also, I'm with you on the Japanese fruits, however I haven't been able to try the fresh version hyuganatsu- just in one of those juice box forms. Good stuff, for sure.

Beni shouga (red ginger), would that count? That's another favorite, albeit a condiment.

li hing mui

Either you had a LOT of sugar added to your daily calamansi fix or it was a particularly sweet or very, very ripe variety. The calamansi I've tried is SOUR. MrLapLap introduced me to the delights of calamansi knowing my love of limes. He spent some time in the Philippines when young and also knows it as a sour fruit.

You can often find fresh hyuganatsu in the Miyazaki promotion shop, Konne, near Shinjuku station
Directions: http://www.bento.com/rev/0436.html

Since umeboshi counts, then I don't see why beni shouga shouldn't, it's generally made sour with umezu (the pickling juice from making umeboshi). If that's the case then another candidate is my green tomato chutney. I use a little vinegar but mostly I add umezu along with the tomatoes, onion, sugar and raisins. The hardest part is waiting several months so that it can be eaten at its best.

Gracias for the Miyazaki link.

The places I've had kalamansi, mainly vendors throughout Jakarta, all want to throw in kilos of sugar to the juice. It's contagious in SE Asia, but I never let 'em. The sour ones I've tried are in the minority, but it could be luck.

I should add full-sours (pickled cucumbers) to the list too.

Oh, yes please! :D

Hmmm. I've spent a lot of time in the Phils, and made and drank gallons of calamansi-aid, and I would say it is much less sour than typical American lemons or limes. It takes -at most- half as much sugar to be delicious. Singapore too.

li hing mui shave ice! :)

IME, Philippine calamansi is like an orange lime hybrid. Definitely not as sour as the typical persian lime most used in the US, and with none of the bitter notes either.

A few calamansi squeezed into a dipping bowl with soy sauce and a few crushed native (birds eye) chili is the accompaniment I most enjoy with Philippine lechon manok (grilled chicken).

Surprised nobody else yet has mentioned my favorite tart food, Pop-Tarts. :D

They did, in post #12. :)

Good call, ILP!

A treasured memory from childhood is being sent to my grandparents' garden to harvest fresh rhubarb, which within a couple of hours was transformed into a piping hot, deliciously tart pie, served with heavy yellow cream milked that morning.;)